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Journal Abstract Search

236 related items for PubMed ID: 23239009

  • 1.
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  • 2. Phytochemical and quality attributes of pomegranate fruits for juice consumption as affected by ripening stage and deficit irrigation.
    Galindo A, Calín-Sánchez A, Collado-González J, Ondoño S, Hernández F, Torrecillas A, Carbonell-Barrachina AA.
    J Sci Food Agric; 2014 Aug; 94(11):2259-65. PubMed ID: 24374851
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  • 3. Thermal stability of anthocyanins and colourless phenolics in pomegranate (Punica granatum L.) juices and model solutions.
    Fischer UA, Carle R, Kammerer DR.
    Food Chem; 2013 Jun 01; 138(2-3):1800-9. PubMed ID: 23411312
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  • 4. Bioactive compounds and quality evaluation of 'Wonderful' pomegranate fruit and juice as affected by deficit irrigation.
    Tarantino A, Difonzo G, Lopriore G, Disciglio G, Paradiso VM, Gambacorta G, Caponio F.
    J Sci Food Agric; 2020 Dec 01; 100(15):5539-5545. PubMed ID: 32596812
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  • 6. Approaches to understanding the contribution of anthocyanins to the antioxidant capacity of pasteurized pomegranate juices.
    Vegara S, Mena P, Martí N, Saura D, Valero M.
    Food Chem; 2013 Dec 01; 141(3):1630-6. PubMed ID: 23870870
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  • 7. Antioxidant activity, polyphenol content, and related compounds in different fruit juices and homogenates prepared from 29 different pomegranate accessions.
    Tzulker R, Glazer I, Bar-Ilan I, Holland D, Aviram M, Amir R.
    J Agric Food Chem; 2007 Nov 14; 55(23):9559-70. PubMed ID: 17914875
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  • 8. Changes on indigenous microbiota, colour, bioactive compounds and antioxidant activity of pasteurised pomegranate juice.
    Mena P, Vegara S, Martí N, García-Viguera C, Saura D, Valero M.
    Food Chem; 2013 Dec 01; 141(3):2122-9. PubMed ID: 23870937
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  • 9. Phytochemical characterisation for industrial use of pomegranate (Punica granatum L.) cultivars grown in Spain.
    Mena P, García-Viguera C, Navarro-Rico J, Moreno DA, Bartual J, Saura D, Martí N.
    J Sci Food Agric; 2011 Aug 15; 91(10):1893-906. PubMed ID: 21480278
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  • 14. Determination of the major phenolic compounds in pomegranate juices by HPLC−DAD−ESI-MS.
    Gómez-Caravaca AM, Verardo V, Toselli M, Segura-Carretero A, Fernández-Gutiérrez A, Caboni MF.
    J Agric Food Chem; 2013 Jun 05; 61(22):5328-37. PubMed ID: 23656584
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  • 15. Study on the development of pomegranate juice processing technology: clarification of pomegranate juice.
    Vardin H, Fenercioğlu H.
    Nahrung; 2003 Oct 05; 47(5):300-3. PubMed ID: 14609083
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  • 16. Potential of sustained deficit irrigation to enhance biological and nutritional quality of pomegranate fruit during storage.
    Nasrabadi M, Ramezanian A, Valero D.
    BMC Plant Biol; 2024 Sep 28; 24(1):880. PubMed ID: 39342125
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  • 17. Total anthocyanin, flavonoid, polyphenol and tannin contents of seven pomegranate cultivars grown in Iran.
    Mottaghipisheh J, Ayanmanesh M, Babadayei-Samani R, Javid A, Sanaeifard M, Vitalini S, Iriti M.
    Acta Sci Pol Technol Aliment; 2018 Sep 28; 17(3):211-217. PubMed ID: 30269460
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  • 19. Phenolic compounds as beneficial phytochemicals in pomegranate (Punica granatum L.) peel: A review.
    Singh B, Singh JP, Kaur A, Singh N.
    Food Chem; 2018 Sep 30; 261():75-86. PubMed ID: 29739608
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  • 20. Stability of the Ellagitannin Fraction and Antioxidant Capacity of Varietal Pomegranate Juices.
    Mena P, García-Viguera C.
    Nat Prod Commun; 2015 Jun 30; 10(6):1019-24. PubMed ID: 26197541
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